IJLTEMAS International Journal of Latest Technology in Engineering, Management & Applied Science (IJLTEMAS) IJLTEMAS 2278-2540 IJLTEMAS 228 10.51583/IJLTEMAS.2026.150800034 Literature Meat Attachment and Willingness to Adopt Plant-Based Diets: An Integrative Literature Review Olor Obi University of Education and Entrepreneurship Nigeria Eyo Bassey Ekpe Dr. University of Education and Entrepreneurship Nigeria Bridget Ushang Ishiekwen University of Education and Entrepreneurship Nigeria Stella Ofem University of Education and Entrepreneurship Nigeria 15 8 493 505 12 08 2026 17 08 2026 07 09 2026 Meat attachment; plant-based diets; dietary transition; food behaviour; social identity; sustainability. Abstract

Plant-based eating has received increasing attention because of its possible contributions to human health, environmental sustainability, and animal welfare. Yet changing what people eat is rarely a matter of information alone. For many consumers, meat is tied to pleasure, routine, family life, cultural identity, social status, and beliefs about health and strength. This review examines the psychological, cultural, social, and structural factors that shape attachment to meat and willingness to reduce meat consumption or move toward more plant-based eating patterns. An integrative literature review was undertaken using PubMed, Google Scholar, Scopus, and ScienceDirect. The search covered January 2005 to June 2024, while earlier seminal theoretical works were retained where they remained important to the subject. The review included literature dealing with meat attachment, meat reduction, plant-based dietary adoption, and related determinants of dietary behaviour among adults. Sixty-eight peer-reviewed studies were reported as meeting the stated criteria. Across the literature, three broad areas stood out: psychological and emotional attachment to meat; cultural and social identity; and the barriers and facilitators associated with dietary change. Taste, habit, identity, social expectations, perceived nutritional dependence, affordability, and availability repeatedly appeared as barriers. Health concerns, environmental awareness, cooking confidence, supportive social networks, and gradual approaches to reducing meat were among the more common facilitators. Overall, the evidence suggests that meat attachment is an important correlate of willingness to change, but awareness by itself does not consistently lead to lasting dietary change. Interventions are therefore more likely to succeed when they are practical, culturally appropriate, positive in tone, and supported at several levels of the food system. The limited representation of African studies, particularly Nigerian research, remains an important gap that future longitudinal work should address.

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